Think Outside of the Can!

Spaghetti brings back very warm memories for me because it is one of the first things that I ever learned to make, and it has remained one of my favorites to this day. I learned how to make it from my Yiayia and I used to make it for her all the time whenever I stayed with her. Needless to say, my children and their children will also learn this recipe.

One of my favorite things about making red sauce is that it is very versatile. You can make it without meat and serve it over pasta with just cheese. You can serve it over steamed vegetables. You can add it to an omelette. You can also add almost any vegetable you have into the sauce. 

Traditionally, most Americans make their red sauce with canned tomatoes, or even a base sauce. I usually use canned tomatoes when I'm in a rush, but the past few times I've made it with fresh roasted tomatoes. And WHOA does that make a huge difference! The flavor is so rich and natural, and not to mention fresh! 

Roasted Red Sauce with Garlic and Cremini Mushrooms

Ingredients:

• 2 1/2 lbs tomatoes, quartered
• 4 whole garlic cloves
• 1 medium yellow onion, chopped
• 1 tbsp olive oil
• 1/2 lb cremini mushrooms, sliced
• 3 tbsp butter
• 1 cup red wine (I go by the rule if you won't drink it, then you shouldn't cook with it)
• 1 lb lean ground beef (optional)
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 2 tsp dried thyme
• 1 tsp cayenne pepper
• 2 tsp black pepper
• salt (to taste)

Directions:

Preheat oven to 350.

Toss the tomatoes and garlic cloves in olive oil and place on a baking sheet. Place in preheated oven and bake for 30 minutes. 

Saute onions in a large pot with olive oil. When onions are softened add the tomatoes and garlic. Stir well and let sit for 10 minutes to let juices flow. Meanwhile, saute the mushrooms with butter in a separate pan. Once mushrooms are softened (it should take about 10 minutes), add 1/2 cup wine and let reduce over high heat for about 5 minutes. 

While mushrooms are reducing, pour tomato mixture into a blender and puree. Pour tomato puree back into pot and reduce to a simmer. Add remaining 1/2 cup of wine, and an additional cup of water. Stir thoroughly and add all dry ingredients. Add mushrooms into wine mixture, and make sure to get as much of that reduced butter and wine as you can! 

Using the same pan the mushrooms were cooked in, brown the ground beef. After it is browned, drain all of the grease off and add to the tomato sauce. Let simmer over low heat for about 30 minutes. This will really let the flavors blend and the sauce will naturally thicken as the meat and mushrooms suck up some of that extra liquid.

Serve over angel hair pasta (I used organic whole wheat angel hair pasta). Top with fresh parmesan cheese and fresh basil.

As you can see, I had a side of broccoli alongside my spaghetti. :]

You will notice that this sauce is a more orange color, and not the traditional red of most red sauces that you will see. This is because fresh tomatoes are not going to keep that cherry red color after being cooked. Canned tomatoes and canned sauce both have added coloring to give the illusion that all tomatoes are naturally bright red. This is not true! In fact, some of my favorite varieties of tomato are not red at all! You will not find a great variety of tomatoes at regular grocery store. Instead, if you would like to branch out, I would recommend a local farmer's market when tomatoes are in season.